- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 hard-boiled large egg, chopped
- 1/2 cup sliced celery
- 1 small onion, chopped
- 1/4 cup mayonnaise
- 1/4 cup dill pickle relish
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- Lettuce leaf, optional
- In a bowl, combine all of the ingredients; stir until coated. Refrigerate until serving. Serve in a lettuce-lined bowl if desired. Yield: 2 servings.
Originally published as Kidney Bean Salad in Reminisce September/October 2004, p49
Reviews for Kidney Bean Salad
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Reviewed Jun. 21, 2016
"My mom also added peas."
Reviewed May. 7, 2015
"I have made it this way for 40 years. Pleasant change from multiple bean salads. Also good with cheddar cheese added."